Lamb chops with celeriac & bean puree

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 556 Kcal, 42g Protein, 12g Carbohydrates, 36g Fat


  • Puree
  • 1 garlic clove
  • 1 tin white beans (approx. 400 g), rinsed, drained
  • 0.5 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • 400 g celeriac, cut into pieces
  • salted water, boiling
  • 0.5 tsp salt
  • Spring onions
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 3 spring onions incl. green parts, halved lengthwise and crosswise
  • Lamb chops
  • a little pepper
  • 2 tbsp mustard
  • 1.5 tsp salt
  • 1 tbsp olive oil
  • 1.5 tbsp rosemary, finely chopped
  • 0.75 tsp cumin, crushed
  • 12 lamb chops (each approx. 70 g)

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  • Puree

    Simmer the celeriac in salted water along with the garlic and rosemary for approx. 20 mins. until soft, drain and remove the rosemary. Place the celeriac in a blending cup along with all the other ingredients up to and including the salt, puree and keep warm.
  • Spring onions

    Heat the oil in a non-stick frying pan, fry the spring onions for approx. 5 mins., turning occasionally, season.
  • Lamb chops

    Combine the mustard with all the other ingredients up to and including the pepper, rub the mixture into the lamb chops. Heat the oil in a non-stick frying pan. Fry the lamb chops in batches for approx. 3 mins. on each side, cover and leave to rest for approx. 5 mins. Serve with the puree and spring onions.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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